Lactobacillus p/antarum was used for lipase (Glycerol-ester hydrolase EC
3.1.1.3) production and the results revealed that: Maximum enzyme productivity was
obtained in the third day of incubation, with glucose, peptone and olive oil as carbon,
nitrogen and lipid sources, which induced the enzyme biosynthesis. pH 6.0 and 30
and 35 ·C were found as the best environmental conditions used for maximum
enzyme production. pH 7.5, 30 and 35 ·C were found as the pH and temperature
optima for enzyme activity. The enzyme protein showed highest or completely stable
in the pH range between 5.5 to 9.5. Also, the enzyme showed completely stable up to
75 'c. This means that this enzyme is a thermostable one and alkaline in its nature. K-
+, Ca+² and Mg+2 ions activated the enzyme protein which stimulated its activity, but,
Hg +2 and Cu +2 inactivated it. Bile salts reduced the enzyme activity especially in their
higher concentration. The enzyme was successfully to hydrolyzed all tested
substrates, but with different extent. The enzyme hydrolyzed vegetable oil with highest
degree of hydrolysis than other lipids. The enzyme also successfully to hydrolyzing
olive oil, coconut oil, palm oil and butter oil with highest degree of hydrolysis reached
66, 68.5, 26.4 and 58.9 %, respectively. This means that the preparations of this
enzyme are commercially available in food processing especially, cheese ripening
such as cheddar cheese.